Basic – Cleaned and sanitized equipment or utensils not properly stored. Clean and sanitized glasses were observed stored inverted, with food-contact surfaces directly contacting a wiping cloth at the bar area. Additionally, clean glasses were observed stored inverted with food-contact surfaces directly contacting an unsealed, unfinished wooden surface at the right counter near the kitchen entrance.

Basic – Cutting board has cut marks and is no longer cleanable. Observed white cutting board with cut marks and is no longer cleanable at bar area.

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed temperature dishwasher machine not working located at bar area.

Basic – Equipment in poor repair. Observed rust shelves inside walk in cooler.

Basic – Food stored on floor. Observed a box of popcorn bags stored on floor at bar area. Also observed container with pork ft stored on the floor inside kitchen area.

Basic – In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth stored under white cutting board inside kitchen area.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout the facility, specifically in the reach-in cooler, cooler drawers, and walk-in cooler.

Basic – Utility lines are unnecessarily exposed. Utility lines were observed exposed behind the fryer on the floor. Additionally, the wall around the electrical connections at the right kitchen entrance is in disrepair.

Basic – Wet mop not stored in a manner to allow the mop to dry. Observed stored inside mop sink.